Making tamales is frequently a group endeavor – they are very labor intensive. And, everyone will have a different variation passed on from a favorite Tia,
Ingredients:
- 7 c corn kernels
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1/2 c granulated sugar
- 1 egg
- 1/2 Tab salt
- 1/2 tsp baking powder
- 1/2 c harina de maiz (dried corn flour) * can be purchased at La Reina market (Tustin & Collins) or most Stater Bros. markets
- 20 dried corn husks, soaked in warm water for 30 minutes* (same places have these)
Directions:
- Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
- In the bowl of an electric mixer, cream the butter and sugar until pale.
- Add the egg, salt, and baking powder.
- Mix to incorporate.
- Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
- Put a corn husk lengthwise in front of you with the wide side closest to you.
- Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides.
- Pick up the 2 long sides of the corn husk and bring them together.
- Roll both sides of the corn husks in the same direction over the filling.
- Repeat with remaining corn husks and dough.
- Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water.
- Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan.
- Remove the tamales from the steamer to a serving platter and serve.
Video can be found here: http://www.foodnetwork.com/recipes/marcela-valladolid/easy-corn-tamales-recipe
Serves: 8-10
Source: Villa Park Women’s League: Exploring the Fresh Tastes of Mexico
